The origins of one of my favorite foods echoes an ongoing trend in restaurants and food service. Some of the most inventive, and enduring, dishes result from chefs being put on the spot. They find themselves with the need to rely on creativity and an innate understanding of the flavors in their pantries. Such is the case with Ignacio Anaya and nachos.
According to Time, we can thank Ignacio Anaya, of the Victory Club in Piedras Negras, Mexico, for creating this dish. The club was near a U.S. military base in Fort Duncan, Texas. In 1943, wives of soldiers at Fort Duncan stopped by the restaurant for dinner, upon finding other restaurants closed.
With nothing left to prepare, Anaya used his ingenuity and served tortilla chips, topped with cheddar cheese and jalapeños fresh from a few minutes in the oven. Rightfully so, he named the impromptu dish using his own nickname, “Nacho.”
We celebrate National Nacho Day with three nacho recipes, all of which feature different key components. Why settle for one variation, when you can serve all three at your next event?
Smothered in Irish ale cheese sauce, bacon, jalapenos, smashed avocado, zesty chive and sea salt-seasoned sour cream.
Spicy Australian lamb served on fresh-baked pita chips with feta cheese, Mediterranean olive pico de gallo and tzatziki sauce.
Take a walk on the Mediterranean side with chips topped in cucumbers, kalamata olives, red bell peppers, tomatoes, onions, oregano and California Walnuts.